Veal Meatballs Recipe - Cooking Index
Veal Meatballs Recipe - Cooking Index
| 1 cup | 237ml | Fresh bread cubes |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | Wine |
| 1 cup | 62g / 2.2oz | Finely-minced yellow onion |
| 1 | Garlic clove - minced | |
| 1/4 cup | 23g / 0.8oz | Minced flat-leaf parsley |
| 1 teaspoon | 5ml | Fried oregano |
| 1 | Egg - slightly beaten | |
| 1 lb | 454g / 16oz | Ground lean veal |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Essence - see * Note |
| 1/2 cup | 73g / 2.6oz | Breadcrumbs |
| Olive oil - for frying | ||
| Kicked-Up Tzatiziki Sauce - (see recipe) |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a small bowl soak the bread cubes in the water and wine, then squeeze dry. In a large bowl combine the bread cubes and the remaining ingredients except the Essence, breadcrumbs and olive oil, mixing with your hands until smooth. Cover and chill for half an hour.
Season the bread crumbs with Essence in a shallow bowl. Shape the veal mixture into 1-inch balls and coat evenly with the bread crumbs. In a large frying pan over medium-high heat, saute the meatballs in batches in the oil, turning to brown evenly on all sides. Repeat until all meatballs are cooked. Serve hot with Kicked-Up Tzatziki Sauce.
This recipe yields 24 meatballs.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD - NETWORK
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